Color‐Coding Dietary Proteins by Source Based on Impacts of Their Production and Consumption on the Planet and the People—Redefining Proteins in the Future Food Systems

ABSTRACT Protein is a versatile polymer with diverse nutritional and technological functionalities that are important for human health. Traditional protein sources are being evaluated for the sustainability of their production and the health consequences associated with their consumption. Color coding of nutrients and ingredients in foods has been in practice but limited only to those with adverse health implications. As the understanding of the proteins' sources increases, it is becoming evident that there will be a shifting trend in the demands for proteins from different conventional sources. It might be helpful to strategically harmonize and manage the terms used among consumers and the industry pertaining to protein supplies. To improve public awareness of the environmental and health impacts of traditional protein sources, it is suggested that colors are used for the major classes. It is proposed that green, red, and blue are used respectively for proteins from plants, land animals, and fisheries plus aquaculture. It is also important to capture novel proteins from nonconventional sources. It is suggested that new proteins from nontraditional sources color coded as gray until their health and environmental impacts are well understood and categorized in the other colors. Proteins with great supply potential but having concerns of either or both environmental or health impacts or limited acceptability are labeled yellow until the concerns are addressed and reclassification is made. It is believed that the proposed classification and color coding helps to increase public awareness and harmonize the market, industry, and research interests and understanding.